Rice flour- 1 cup
Coconut milk - 1 cup if using from the can or milk taken from 1 medium coconut
Sugar- 1/2 cup
Salt- a pinch
Milk- 1/2 cup
Oil- 4 tsp
Cardomom powder- 1/4 tsp Method
Mix ½ cup of milk , 1 ½ cups of water to the rice flour, ghee and a pinch of salt together. Heat the batter in a pan (preferably non stick) and keep stirring without any lumps, till it forms a dough consistency.When it is cooled add 4 tsp oil to that and knead it into a soft dough.Make small balls (like u do for seedai) out of this.
Take milk from the coconut.First time when u extract milk from the coconut u will get thick milk.Keep this as your 1st extract. Again add water and extract milk.This time u will get a thinner milk. Repeat it again the third time too where u will get a very thin extract. Do not mix the coconut milks together. keep aside.
If u are using tinned coconut milk add 1/2 cup of water to 1/2 cup of the coconut milk cream to get the first thick extract. Take 1/4 cup of coconut cream and add 1/2 cup of water to make the 2nd extract and repeat this step again for the 3 rd extract with the remaining 1/4 cup of coconut milk cream.
In a non stick pan add the 3rd extract and the rice balls. When it boils and when the balls float on top add the 2nd extract . Add the 1st extract and the sugar after 3 minutes. Let it thicken and then add the cardomom powder. Kozhukattais are ready to serve.